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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (604g) Recipe makes 4 servings |
||
| Calories 1109 | ||
| Calories from Fat 495 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.1g | 84% | |
| Saturated Fat 30.9g | 154% | |
| Monounsaturated Fat 16.0g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 447mg | 149% | |
| Sodium 792mg | 33% | |
| Potassium 1611mg | 46% | |
| Total Carbohydrate 97.1g | 32% | |
| Dietary Fiber 7.5g | 30% | |
| Sugars 4.0g | ||
| Protein 58.4g | 116% | |
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Spinach and Ricotta Baked Pasta
By: KITTENCAL
Feb 2, 2004
If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach
SERVES 4 -6
Ingredients
- 1 lb rigatoni pasta
- 1 1/2 lbs fresh spinach, stems removed (2 bunches)
- 1 1/2 lbs ricotta cheese
- 1 1/4 cups sour cream
- 4 eggs, lightly beaten
- 1 cup grated parmesan cheese
- 2 tablespoons chopped dill or 1 teaspoon dried dill
- salt and pepper
Directions
1
Set oven to 350 degrees.2
Butter a 4-quart baking dish.3
Cook pasta in boiling water, until firm-tender; drain.4
Place the cooked pasta in the casserole dish.5
In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.6
In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.7
Spoon mixture over the pasta in the casserole dish; toss lightly to combine.8
Bake for 25-30 minutes or until golden brown.9
Let stand for 5 minutes before serving Cut in wedges-- enjoy!
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- Course > Main Dish
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: WI Cheesehead
On Jun 6, 2007
I liked this, but it seemed that it needed some more flavor, perhaps some sauteed onions and garlic (or maybe some cajun seasoning???). I halved the recipe, since I only had about 10 oz. of spinach and it still made quite a bit. I used about 1/2 tsp salt. I used light ricotta and sour cream.
From: Redsie
On Jun 3, 2007
My kind of dish! Pasta with lots and lots of cheese! Used low-fat ricotta and sour cream and added only 2 eggs to the mix. This was tasty, very rich and very filling! Thanks Kit for another winner!! 
From: love4culinary
On Feb 24, 2004
This is VERY good! I a great way to have a wonderful meat in such a short amount of time. This is really easy to throw together, but it still tastes good. To my cheese mixture I added a bit of garlic powder for a bit of a kick. THis was just fabulous. Thanks!
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